Tropical Almond Pineapple Delight
Indulge your taste buds with this tropical twist on a classic. Moist and flavorful, this almond flour pineapple cake is enhanced with the tanginess of yogurt and the sweetness of fresh pineapple. Perfect for a summer dessert or special occasion treat.
ingredients
- 2 cups almond flour
- 1 cup pineapple, diced
- 1 cup plain yogurt
- 1 cup granulated sugar
- 4 eggs
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- Optional: shredded coconut for topping
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a mixing bowl, whisk together almond flour, sugar, baking powder, and salt.
- 3.
In a separate bowl, combine eggs, melted butter, yogurt, and vanilla extract. Mix well.
- 4.
Gradually add the wet ingredients to the dry ingredients. Stir until just combined.
- 5.
Gently fold in diced pineapple, ensuring an even distribution.
- 6.
Grease and flour a round cake pan. Pour the batter into the pan.
- 7.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- 8.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- 9.
Optional: Sprinkle shredded coconut on top for added texture and flavor.
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